Jul 14 2026
Restaurants›Maiwand Grill›Mezze Sampler Recipe

Mezze Sampler Recipe

Inspired by Maiwand Grill
Time1h 30m
Serves4

Afghan Salata, Hummus, Eggplant, Falafel. All Appetizers served with naan.

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Ingredients

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Afghan Salata

Hummus

Eggplant

Falafel

Naan

Method

Afghan Salata

  1. 1

    Prepare the vegetables

    Dice the tomatoes, cucumber, and red onion into small pieces.

  2. 2

    Mix the dressing

    In a bowl, whisk together olive oil, lemon juice, salt, and black pepper.

  3. 3

    Combine

    Add the diced vegetables to the bowl with the dressing and mix well. Fold in the chopped parsley.

  4. 4

    Chill

    Let the Afghan Salata sit in the refrigerator for at least 30 minutes before serving.

Hummus

  1. 5

    Prepare the chickpeas

    Rinse and drain the canned chickpeas.

  2. 6

    Blend the ingredients

    In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and water. Blend until smooth.

  3. 7

    Adjust consistency

    If the hummus is too thick, add more water, a tablespoon at a time, until desired consistency is reached.

  4. 8

    Serve

    Transfer the hummus to a serving bowl and drizzle with olive oil before serving.

Eggplant

  1. 9

    Prepare the eggplant

    Preheat the oven to 400°F (200°C). Slice the eggplant into rounds or cubes.

  2. 10

    Season

    In a bowl, toss the eggplant slices with olive oil, salt, garlic powder, and paprika.

  3. 11

    Roast

    Place the seasoned eggplant on a baking sheet and roast in the oven for 20-25 minutes until tender and golden.

Falafel

  1. 12

    Soak the chickpeas

    Soak dried chickpeas in water overnight.

  2. 13

    Make the falafel mixture

    In a food processor, combine soaked chickpeas, onion, garlic, parsley, cumin, and salt. Blend until mixture is coarse but well combined.

  3. 14

    Add baking powder

    Transfer the mixture to a bowl and stir in baking powder.

  4. 15

    Form balls

    Shape the mixture into small balls or patties.

  5. 16

    Fry

    Heat oil in a frying pan over medium-high heat. Fry the falafel balls in batches until golden brown, about 3-4 minutes per side.

  6. 17

    Drain

    Remove the falafel from the oil and drain on paper towels.

Naan

  1. 18

    Activate the yeast

    In a small bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy.

  2. 19

    Make the dough

    In a mixing bowl, combine flour and salt. Add the yeast mixture, yogurt, and olive oil. Mix until a soft dough forms.

  3. 20

    Knead

    Knead the dough on a floured surface for about 5-7 minutes until smooth.

  4. 21

    Let rise

    Place the dough in a greased bowl, cover with a cloth, and let rise for 1 hour or until doubled in size.

  5. 22

    Shape the naan

    Divide the dough into equal pieces and roll them into oval shapes.

  6. 23

    Cook the naan

    Cook the naan on a hot skillet or tandoor for about 2-3 minutes on each side until puffed and golden.

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